Strawberry cheesecake blondies
Combine the flavours of a strawberry cheesecake with blondies for an epic summer bake! A simple blondie is studded with white chocolate chunks and crumbled biscuits for the base, then loaded with a strawberries and cream cheesecake topping – wow!
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20 x 20cm brownie tin with baking paper.
- In a large pan, melt the butter and both sugars together over a low heat, stirring regularly. Remove from the heat and set aside to cool for 5 mins.
- Stir through the vanilla extract and eggs until smooth. Sift over the flour in 3 additions, folding through gently each time. Fold in the pinch of salt, along with the biscuits and white chocolate, then transfer the batter to the prepared baking tin.
- Bake for 25-30 mins until just set with a light golden, crisp topping. Leave to cool completely.
- To make the topping, put the soft cheese into a mixing bowl and sift over the icing sugar. Beat until well combined, then pour in the cream and vanilla extract and whisk until the mixture has thickened and is stiff enough to hold a spoon upright. Spoon onto the blondie base and smooth into an even layer with the back of a spoon. Chill in the fridge for at least 4 hrs, or overnight.
- When ready to serve, lay the sliced strawberries over the cheesecake and cut into 16 slices to serve.
Tip: The blondie base can be frozen ahead of time for up to 1 month. Defrost overnight before adding the cheesecake layer.
See more Fruity bakes recipes
View full recipe details